Ok so the title of this post is more than a little cheesy, but these things were delicious!

We heated coconut oil (about 1/8″ deep) in a pan on medium-high. Then we cut the plantains lengthwise into 1/2-3/4″ slices (make sure you cut before peeling) and fried them until golden brown. Next, we smashed them flat between two plates (1/8″ thick) and fried them again. Finally, we sprinkled on some salt and ate them all.

The consistency of the finished product seems to be based heavily on the ripeness of the plantains. Greener plantains will be stiffer throughout – almost dry. I liked the ripe plantains better as they were crispy on the outside and gooey on the inside.